Ingredients
The following ingredients have 2 Servings
- 250g/9oz strong white flour, plus extra for dusting
- 5g/¼oz salt
- 5g/¼oz fast action dried yeast
- 30ml/1fl oz olive oil, plus extra for oiling
- 180ml/6fl oz water
Instruction
- Place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing.
- Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes.
- Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours.
- Tip the dough out onto an oiled surface. Dust your hands in a little flour and divide the dough in two.
- Knock back the dough and stretch and fold, and then roll the dough into a baguette shape.
- Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size.
- Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven.
- Just before baking, slash the top of each baguette three times.
- Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them.
